pmillen Posted December 20, 2019 Share Posted December 20, 2019 I smoke-roasted the ribs on a Karubecue C-60 but the recipe should work on any pit or Kamado. Ingredients Beef ribs Your favorite rub Directions Trim off fat and sinew Don't remove the bone-side membrane, it holds the ribs as a unit Apply rub to the meat side only Don't season the membrane side, it appears to be impenetrable Refrigerate for a couple of hours Preheat pit to 250°F Smoke-roast until internal temperature (IT) is 202°-204°F Serve It's pretty simple. I had a bit of a problem deciding when they should be pulled from the pit because the meat varies in thickness. Short ribs (6.6 lbs.) Trimmed to 5.9 lbs. Seasoned and rested. Ready to cook. Direct from refrigerator into the pit. Done. I pulled a bone and took a bite. They were pretty good. A great "beefy" taste, tender but a bit "stringy". freddyjbbq, John Setzler and Red River Smoke 3 Quote Link to comment Share on other sites More sharing options...
RoodyPooBBQ Posted December 21, 2019 Share Posted December 21, 2019 Doing these tomorrow. Several recipes say to dry brine overnight with kosher salt first - have you tried this, and if so, any benefit? Quote Link to comment Share on other sites More sharing options...
John Setzler Posted December 22, 2019 Share Posted December 22, 2019 #Karubecue #KBQ Quote Link to comment Share on other sites More sharing options...
pmillen Posted December 22, 2019 Author Share Posted December 22, 2019 (edited) 3 hours ago, R5Ryder said: Several recipes say to dry brine overnight with kosher salt first - have you tried this, and if so, any benefit? I've not tried it, but I always season them and put them back in the refrigerator. 24 hours wouldn't hurt. I'd have to find a salt free rub if I gave them a salt rest. EDIT: I can't locate beef ribs with a thick, even layer of meat. So the thin areas get somewhat overcooked if I take the thick layers to my desired temperature. A compromise results in somewhat undercooked "stringy" meat. Edited December 22, 2019 by pmillen Quote Link to comment Share on other sites More sharing options...
Brissybbq Posted April 24, 2020 Share Posted April 24, 2020 They look great! What wood did you use for the smoke? Quote Link to comment Share on other sites More sharing options...
pmillen Posted July 26, 2020 Author Share Posted July 26, 2020 (edited) On 4/24/2020 at 2:56 PM, Brissybbq said: They look great! What wood did you use for the smoke? Sorry to be late with an answer. I didn't notice your question until now. They were cooked on a Karubecue C-60 with Burr Oak wood. I think that's the midwestern counterpart to southern post oak. Edited July 26, 2020 by pmillen Spelling Quote Link to comment Share on other sites More sharing options...
mike echo Posted January 30, 2021 Share Posted January 30, 2021 Was looking for a beef rib recipe, and voila. I will report back. Quote Link to comment Share on other sites More sharing options...
Herman Munster Posted July 11, 2021 Share Posted July 11, 2021 I like doing short ribs on my Kamado . The longer I'm cooking with my Kamado I'm finding that with rubs you really don't need much . Just a little goes a long way . Do you want eat ribs or rub ? Herman jark87 1 Quote Link to comment Share on other sites More sharing options...
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